Quality Assessment of Chilled and Frozen Fish—Mini Review
Fish is a very perishable food and therefore several storage strategies need to be employed to increase its shelf-life, guaranteeing its safety and quality from catch to consumption. Despite the advances in modern fish storage technologies, chilling and freezing are still the most common preservatio...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
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MDPI AG
2020-11-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/9/12/1739 |
| _version_ | 1797546767509618688 |
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| author | Ana M. Duarte Frederica Silva Filipa R. Pinto Sónia Barroso Maria Manuel Gil |
| author_facet | Ana M. Duarte Frederica Silva Filipa R. Pinto Sónia Barroso Maria Manuel Gil |
| author_sort | Ana M. Duarte |
| collection | DOAJ |
| description | Fish is a very perishable food and therefore several storage strategies need to be employed to increase its shelf-life, guaranteeing its safety and quality from catch to consumption. Despite the advances in modern fish storage technologies, chilling and freezing are still the most common preservation methods used onboard. The present review aims to summarize strategies to increase the shelf-life of fresh (chilled) and frozen fish, as whole, gutted, or fillet, involving the assessment of different traditional cooling and freezing conditions of different fish species caught in different locations. Although there are other factors that influence the fish shelf-life, such as the fish species and the stress suffered during catch, storage time and temperature and the amount of ice are some of the most important. In addition, the way that fish is stored (whole, fillet, or gutted) also contributes to the final quality of the product. In most studies, whole chilled and frozen fish present longer shelf-life than those preserved as gutted and filleted. However, it should be noted that other factors related to the organism, capture method, and transport to the preparation/processing industry should be considered for shelf-life extension. |
| first_indexed | 2024-03-10T14:33:53Z |
| format | Article |
| id | doaj.art-4aa41a3fe23d472782c8f0a7cde35526 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T14:33:53Z |
| publishDate | 2020-11-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-4aa41a3fe23d472782c8f0a7cde355262023-11-20T22:20:29ZengMDPI AGFoods2304-81582020-11-01912173910.3390/foods9121739Quality Assessment of Chilled and Frozen Fish—Mini ReviewAna M. Duarte0Frederica Silva1Filipa R. Pinto2Sónia Barroso3Maria Manuel Gil4MARE—Marine and Environmental Sciences Centre, Polytechnic of Leiria, Cetemares, 2520-620 Peniche, PortugalMARE—Marine and Environmental Sciences Centre, Polytechnic of Leiria, Cetemares, 2520-620 Peniche, PortugalMARE—Marine and Environmental Sciences Centre, Polytechnic of Leiria, Cetemares, 2520-620 Peniche, PortugalMARE—Marine and Environmental Sciences Centre, Polytechnic of Leiria, Cetemares, 2520-620 Peniche, PortugalMARE—Marine and Environmental Sciences Centre, ESTM, Polytechnic of Leiria, Cetemares, 2520-620 Peniche, PortugalFish is a very perishable food and therefore several storage strategies need to be employed to increase its shelf-life, guaranteeing its safety and quality from catch to consumption. Despite the advances in modern fish storage technologies, chilling and freezing are still the most common preservation methods used onboard. The present review aims to summarize strategies to increase the shelf-life of fresh (chilled) and frozen fish, as whole, gutted, or fillet, involving the assessment of different traditional cooling and freezing conditions of different fish species caught in different locations. Although there are other factors that influence the fish shelf-life, such as the fish species and the stress suffered during catch, storage time and temperature and the amount of ice are some of the most important. In addition, the way that fish is stored (whole, fillet, or gutted) also contributes to the final quality of the product. In most studies, whole chilled and frozen fish present longer shelf-life than those preserved as gutted and filleted. However, it should be noted that other factors related to the organism, capture method, and transport to the preparation/processing industry should be considered for shelf-life extension.https://www.mdpi.com/2304-8158/9/12/1739fish qualityfood safetychillfreezeshelf-life |
| spellingShingle | Ana M. Duarte Frederica Silva Filipa R. Pinto Sónia Barroso Maria Manuel Gil Quality Assessment of Chilled and Frozen Fish—Mini Review Foods fish quality food safety chill freeze shelf-life |
| title | Quality Assessment of Chilled and Frozen Fish—Mini Review |
| title_full | Quality Assessment of Chilled and Frozen Fish—Mini Review |
| title_fullStr | Quality Assessment of Chilled and Frozen Fish—Mini Review |
| title_full_unstemmed | Quality Assessment of Chilled and Frozen Fish—Mini Review |
| title_short | Quality Assessment of Chilled and Frozen Fish—Mini Review |
| title_sort | quality assessment of chilled and frozen fish mini review |
| topic | fish quality food safety chill freeze shelf-life |
| url | https://www.mdpi.com/2304-8158/9/12/1739 |
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